Preheat oven to 425 degrees F. Cut off several inches of the lighter end of the stem on each of the asparagus. Lay veggies onto a jelly roll pan in a single layer. Coat asparagus with Italian dressing (I also like to use a olive oil and balsamic vinaigrette). Roast for 10 minutes, or till asparagus is as tender as desired.

Other additions may include mushrooms or sliced almonds.
Also, I have roasted asparagus with olive oil, and sprinkled with fresh grated Parmesan cheese....yum!